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Graham Cracker Crust Pumpkin Pie
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Graham Cracker Crust Pumpkin Pie

Graham Cracker Crust Pumpkin Pie

with Whipped Cream

A tasty spin on the classic pumpkin pie. We've swapped pie dough for a crunchy sweet graham cracker crust! Cook the night before and morning of an "easy as pie" homemade dessert!

Allergens:
Egg
Gluten
Soy
Milk
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Egg

(Contains Egg)

1.5 cup

Graham Cracker Crumbs

(Contains Gluten, Soy)

½ cup

White Sugar

4 tbsp

Brown Sugar

1 tsp

Pumpkin Pie Spice Mix

237 mL

Cream

(Contains Milk)

6 tbsp

Unsalted Butter

(Contains Milk)

540 mL

Pumpkin Pie Filling

(Contains Wheat)

Not included in your delivery

¼ tsp

Salt*

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Nutrition Values

Calories560 kcal
Fat30 g
Saturated Fat16 g
Carbohydrate72 g
Sugar52 g
Dietary Fiber2 g
Protein5 g
Cholesterol105 mg
Sodium570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Medium Bowl
Large Bowl
Whisk

Instructions

Start crust
1

Make the morning of or night before feast!

Before starting, preheat the oven to 350°F. Wash and dry all produce.

TIP: Don’t forget to make the whipped cream topping just before serving!

Add 6 tbsp butter to a medium pot. Heat over medium until butter is melted, 1-2 min. Add melted butter, brown sugar and graham cracker crumbs to a medium bowl. Stir to combine.

Form crust
2

Add graham cracker crumb mixture to a 9-inch pie dish. Spread into an even layer, then press mixture onto the bottom and sides of the dish. (NOTE: Use the bottom of a measuring cup to press the mixture down.)

Bake crust
3

Bake crust in the middle of the oven until lightly browned, 10-12 min. Let cool for 2-3 min.

Make filling
4

While crust bakes, whisk together pumpkin pie filling, egg, pumpkin pie spice, 1/4 cup sugar, 1/4 cup cream and 1/4 tsp salt in a large bowl.

Bake pie
5

Pour pumpkin filling mixture into cooled crust. Bake pie in the middle of the oven until filling is set and golden-brown, 60-70 min.

Finish and feast
6

Allow pie to cool for 1 hr before transferring to the fridge. Refrigerate until chilled, 2-3 hr. Before serving, add remaining cream and remaining sugar to another large bowl. Using an electric mixer or hand whisk, beat cream until soft peaks form, 2-4 min. (NOTE: 1-2 min with an electric mixer.) Dollop whipped cream over top. Cut pie into 8 pieces.

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